Chicken Salad Tea Sandwiches
 
1 can (5 ounces) chunk white chicken, well drained
2 tablespoons mayonnaise
2 tablespoons apricot jam
2 tablespoons raisins
1 tablespoon finely chopped onion
16 slices fresh, soft wheat bread
 
In a small bowl, combine chicken, mayonnaise, jam, raisins and onion.

Place 1 scoop (1 tablespoon) chicken mixture in center of 8 slices of bread, spreading slightly. Top with remaining bread slices. Remove crusts using a serrated knife. Cut into four pieces.

Yield: 32 sandwiches